Sous Chef: Lead Kitchen, Elevate Service & Menu

Row 34; Boston (MA); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

2 Weeks Paid Vacation

Health Insurance

Dental Insurance

Vision Insurance

401K with Company Matching

Employee Dining Policy

Travel opportunities

MBTA pass program

Employee referral program

Job summary

Row 34 Burlington is seeking a Sous Chef to join the team and help drive culinary development and kitchen operations, working closely with the Chef de Cuisine to execute the culinary vision. Success is defined by your ability to lead and manage others with respect to menu execution and all kitchen duties.

The role emphasizes a strong oyster program and fresh, local seafood, with a culture of growth and teamwork. Excellent leadership and partnership with GM and FOH are essential.

Qualifications

• Foster a culture of positivity and empathy throughout the kitchen.
• Execute the Row 34 menu including oyster program and local seafood.
• Partner with the General Manager and Front of House teams.
• Mentor and grow team members for success and growth.
• Continuously evaluate operations to pursue excellence.

Responsibilities

• Prepare and cook foods of all types, on a regular basis or for events.
• Manage day-to-day staffing, including planning and assigning work and setting performance goals.
• Educate and train all team members on safety, compliance, and best practices.
• Monitor budget and control expenses related to food, supplies, and labor costs.
• Check the quality of raw and cooked products to ensure standards are met.
• Perform all duties of kitchen managers and employees as necessary.
• Achieve and maintain company and brand standards for quality and guest satisfaction.
• Ensure proper storage of food, beverages, inventory and equipment, and minimize waste.

Skills

Positive culture

Menu execution

Team partnership

Mentoring others

Operational improvement

Job description

Row 34 Burlington is seeking a Sous Chef to join the team and help drive culinary development and kitchen operations, working closely with the Chef de Cuisine to execute the culinary vision. Success is defined by your ability to lead and manage others with respect to menu execution and all kitchen duties.

The role emphasizes a strong oyster program and fresh, local seafood, with a culture of growth and teamwork. Excellent leadership and partnership with GM and FOH are essential.